Tiki-Style Sweet Potato and Black Bean Tacos with Spicy Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vibrant vegetarian tacos featuring roasted sweet potatoes and black beans topped with a zesty pineapple salsa for a tropical flair. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes blends (about 8 oz) medium sweet potato, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 3 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 1 medium sweet potato into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and lightly browned.
  2. Step 2: While the sweet potato roasts, prepare the pineapple salsa by combining 1/2 cup finely diced fresh pineapple, 1/4 cup finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1/4 tsp salt in a small bowl. Stir well and refrigerate.
  3. Step 3: Warm 6 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  4. Step 4: Heat 1 cup drained and rinsed black beans in a small saucepan over medium heat until warmed through, about 3 minutes.
  5. Step 5: Assemble the tacos by layering roasted sweet potato cubes and warm black beans onto each tortilla. Top with 2-3 tbsp of spicy pineapple salsa. Serve immediately for a bright and satisfying tiki-inspired vegetarian meal.

Frequently asked questions

How long does Tiki-Style Sweet Potato and Black Bean Tacos with Spicy Pineapple Salsa take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tiki-Style Sweet Potato and Black Bean Tacos with Spicy Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tiki-Style Sweet Potato and Black Bean Tacos with Spicy Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tiki-Style Sweet Potato and Black Bean Tacos with Spicy Pineapple Salsa for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tiki-Style Sweet Potato and Black Bean Tacos with Spicy Pineapple Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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